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Avocado Green Goddess Dip recipe Healthy: Our criteria for healthy recipes include (per serving): less than 550 calories for dinner; 5 g or less saturated fat; sodium mg less than the total calorie count; cholesterol 300 mg or less; minimal added sweeteners. Recipes that fall squarely within these criteria are marked with a green icon; those that are slightly outside them for one nutrient get a yellow icon.

Avocado Green Goddess Dip

by Ellie Krieger
One Star Two Stars Three Stars Four Stars Five Stars read reviews (2)

This healthy dip uses avocado, rather than sour cream or mayonnaise, as a foundation, with just the right amount of vinegar and buttermilk to balance the fresh herbs. Pair it with pita chips, fresh-baked tortilla chips, or fresh vegetables for dipping. Serves 6 Yields about 1-1/2 cups

Make-Ahead: Can be completely prepared ahead (may need reheating and a garnish to serve) Quick: Takes 30 minutes or less, start to finish Vegetarian: May contain eggs and dairy ingredients Healthy: Our criteria for healthy recipes include (per serving): less than 550 calories for dinner; 5 g or less saturated fat; sodium mg less than the total calorie count; cholesterol 300 mg or less; minimal added sweeteners. Recipes that fall squarely within these criteria are marked with a green icon; those that are slightly outside them for one nutrient get a yellow icon. Test Kitchen Guaranteed: All recipes that run in Fine Cooking magazine are thoroughly tested in our test kitchen
Get a quick and delicious recipe every day with our FREE Make it Tonight newsletterMake it Tonight Recipe
ingredient discovery
Ingredients avocado scallions buttermilk more more
1 medium ripe avocado, pitted and peeled
2 scallions (both green and white parts), thinly sliced
1/2 cup buttermilk
1/4 cup fresh tarragon
1/4 cup fresh flat-leaf parsley
2 Tbs. sliced fresh chives
2 Tbs. white wine vinegar
Fine sea salt and freshly ground white pepper

Put all of the ingredients in a food processor and process until smooth. Transfer to a bowl, season to taste with salt and pepper, and serve.

Make Ahead Tips

The dip can be made up to three days ahead and refrigerated in an airtight container.
nutrition information (per serving):
Calories (kcal): 70; Fat (g): 5; Fat Calories (kcal): 45; Saturated Fat (g): 1; Protein (g): 2; Monounsaturated Fat (g): 3.5; Carbohydrates (g): 5; Polyunsaturated Fat (g): 0.5; Sodium (mg): 220; Cholesterol (mg): 0; Fiber (g): 2;
photo: Scott Phillips
From Fine Cooking 108 , pp. 41
October 28, 2010

user reviews

Rate this Recipe
Star Star Star Star Star by gstnbrntt590, 12/7/2010When I first made this dip, I slathered it on a cheese sandwich in place of mayo, and my husband (eating it in a dimly lit room while watching television) thought it was stupendous. The next day, when I served up the rest of the dip with chips, and he could see what he was eating, my husband was expecting to taste guacamole. In that context, the tarragon was an unpleasant surprise, and he didn't like it. I think this dip is heavenly both ways--as a dip and as a sandwich spread. Much depends on expectations.
Star Star Star Star Star by bethabromfield, 11/18/2010I made all three of the dips in Ellie's November 2010 article. The most popular by far was the roasted red pepper and feta dip. I would not remake this dip because the flavor of the avocado was way overpowered by the tarragon.